INGREDIENTS
– 4 cups whole-wheat penne (about 10 ounces) – 2 tablespoons unsalted butter – 1/2 cup finely chopped yellow onion – 2 tablespoons finely chopped garlic – 6 cups small fresh broccoli floret – 1/2 cup lower-sodium chicken broth – 3/4 cup reduced-fat cream cheese (6 ounces), cubed – 1/2 cup whole milk
– 2 teaspoons Italian seasoning – 1/2 teaspoon onion powder – 1/2 teaspoon garlic powder – 1/2 teaspoon ground pepper – 1/4 teaspoon salt – 1 1/2 cups shredded Italian cheese blend, divided – 3 cups shredded rotisserie chicken – 2 tablespoons grated Parmesan cheese – 1 tablespoon chopped fresh flat-leaf parsley
Preheat the broiler and position the oven rack 6 inches from the source of heat. Heat a large pot of water over high heat until it boils. Cook, stirring periodically, for about 8 minutes, or until the pasta is al dente. Drain the pasta and save 1 1/4 cups of the cooking water.
In a large broiler-safe skillet, melt butter over medium-high heat. Cook, stirring periodically, until the onion is softened, which should take about 2-3 minutes. Cook for approximately a minute, stirring regularly, until the garlic is aromatic. Cover and boil for 3 to 4 minutes, until the broccoli is tender and brilliant green.
Combine cream cheese, milk, leftover cooking water, Italian seasoning, onion powder, garlic powder, pepper, and salt. Cook, stirring often, for approximately 2 minutes, or until a creamy sauce develops.
Cook, stirring frequently, until 1 cup of cheese is melted, about 1 minute. Cook the spaghetti and chicken, tossing constantly, until cooked through. Remove from the heat source. Sprinkle with the remaining 1/2 cup of cheese.
Broil for 2-3 minutes, or until the cheese is bubbly and browned. Top with Parmesan and parsley.
Nutrition Information
Serving Size: 1 1/2 cup Calories 515, Fat 21g, Saturated Fat 11g, Cholesterol 116mg, Carbohydrates 46g, Total Sugars 5g, Added Sugars 0g, Protein 40g, Fiber 7g, Sodium 713mg, Potassium 567mg
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